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Unicorn Cotton Candy Meringue Twists

Airy, crisp, and melt-in-your-mouth Swiss meringue cookies swirled with pastel pink and blue colors and flavored with cotton candy extract.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, French
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Meringue Base
  • 4 large egg whites room temperature, absolutely no yolk
  • 1 cup granulated sugar
  • 0.5 tsp cream of tartar
  • 1 pinch salt
  • 1 tsp cotton candy flavoring or vanilla extract
Decorations
  • 2 drops pink gel food coloring
  • 2 drops blue gel food coloring

Equipment

  • Stand Mixer
  • Saucepan
  • Piping bag
  • Wilton 1M or 2D Tip

Method
 

  1. Preheat oven to 200°F (95°C). Line two large baking sheets with parchment paper. Wipe down your mixing bowl with vinegar to remove any grease.
  2. Fill a saucepan with 1 inch of water and bring to a simmer. Place a heatproof bowl on top (ensure it doesn't touch the water).
  3. Add egg whites, sugar, cream of tartar, and salt to the heatproof bowl. Whisk constantly until sugar is completely dissolved and mixture is warm (approx 160°F).
  4. Transfer mixture to a stand mixer. Whip on high speed for 8-10 minutes until stiff, glossy peaks form and the bowl feels cool.
  5. Add the flavoring extract and mix for 30 more seconds.
  6. Divide the meringue into three bowls. Leave one white, tint one pink, and tint one blue using gel coloring. Fold gently.
  7. Prepare a piping bag with a star tip. Spoon the three colors side-by-side into the bag to create a swirl effect.
  8. Pipe 3-inch long ropes onto the parchment paper, spacing them 1 inch apart.
  9. Bake for 90 minutes. Turn off the oven and prop the door open slightly. Let cool inside the oven for at least 1 hour.

Notes

Humidity is the enemy of meringue. Try to avoid making these on very rainy days for best results.